Chani’s Chocolate Babka

“Pain au chocolat on steroids” is how Lance Forman describes this sweet, fudgy, bready delicacy that has Eastern European Jewish origins. The recipe actually comes from Lance’s son’s fiancée…

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  • Description

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    “Pain au chocolat on steroids” is how Lance Forman describes this sweet, fudgy, bready delicacy that has Eastern European Jewish origins. The recipe actually comes from Lance’s son’s fiancée (Chani is pronounced ‘Honey’). It’s not something you find too often in the UK but in the most fashionable New York delis sweet-flavoured babkas are all the rage. A treat at breakfast, naughty but nice with afternoon tea.

  • Ingredients

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    Plain Flour (WHEAT, GLUTEN), Sugar, Water, Chocolate (35%) (SOYA), EGGS, Yeast, Salt, Vanilla & Unsalted butter (MILK)

    See allergens in bold capitals

  • Cooking instructions

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    Ready to eat but can be warmed

  • Storage & shelf life information

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    Keep in ambient conditions, minimum 10 days shelf life

    Can be frozen up to 3 months

  • Nutritional Information

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    Typical Values Per 100g
    Energy 911kj
    217kcal
    Fat 6.2g
    Saturates 3.2g
    Carbohydrates 29.5g
    Sugars 27.3g
    Protein 10.4g
    Salt 1.3g